How to make braised pork with an induction cooker, and how to make braised pork in an electric wok

Start by cutting the meat into cubes and the size you like.

Then put the cut meat in the pot with cold water and put some ginger slices, (the water is not over the meat) as long as the water boils, turn off the stove, take out the meat and rinse it with water for later use (the water is always because the meat will not smell fishy and clean).

Put some oil into the pot, pour the freshly made meat into it and fry it a few times, and then pour the dark soy sauce into it, you can also add some light soy sauce, fry while adding, add boiling water immediately after frying, you must boil water, and it is also not over the meat, this is if you like spicy, you can put some dried chili peppers in it and stew it together, and then change the induction cooker to low heat, (remember that it must be the minimum fire, otherwise it is easy to burn the meat dry without cooking).

Cover the lid and let it simmer, how long it will stew depends on the size of your meat and what kind of meat it is, if you really don't understand, you can simmer it for 15 minutes first, just go and taste it is acceptable to you, if you see the water boiled dry but it doesn't get the taste you want, you can add some more water.

If you think it's okay, change the heat, add chicken essence, add sugar (some people like sweet braised pork, you can add more) As for the salt, it depends on your own taste, after all is added, then stir-fry, fry until it is a little thick, leave a little soup and you can get out of the pot.

I'll teach you, first cut the meat into small pieces, put water to boil, take out the meat as soon as the water boils, then open the oil pot, less oil, fry the meat, about a few minutes, put the wine ginger, put the soy sauce, fry it, start to put hot water, pour it into the meat and put it flat, cover the pot, simmer, sometimes look at it, put in the rock sugar when it's about the same, and dry up a little water, it's good, try it!! Don't put MSG when roasting meat!!

1. Ingredients: 500g of pork belly, 1000kg of pork ribs, three slices of ginger, a few bay leaves, ten peppercorns, two large ingredients, one dried chili, two teaspoons of cooking wine, three teaspoons of light soy sauce, three teaspoons of sugar, and an appropriate amount of salt.

2. Wash the pork belly, put the cut pork belly and pork ribs into a cooking pot, add cold water, bring to a boil over high heat and cook for 1 minute to remove the blood in the meat. After that, remove the meat, rinse it with clean water and drain it.

3. Heat the wok, put the oil, while the oil is not hot, add three teaspoons of sugar, fry over minimum heat until the sugar melts and bubbles.

4. Put the meat, stir-fry over high heat and change color (about 3 minutes), add cooking wine, ginger and light soy sauce, and continue to fry until the surface of the meat is evenly colored. When doing this step, you can boil water in a casserole at the same time.

5. Put the meat into the casserole that has just been prepared, and continue to add boiling water until the meat is basically gone, add bay leaves, Sichuan peppercorns, dried chili peppers, cover the lid, turn to medium-low heat after boiling, keep the casserole high boiling and simmer for 5 minutes.

6. Next, simmer over minimum heat for 50 minutes before it comes out of the pot. Don't forget to add salt 5-10 minutes before turning off the heat and turn on high heat to reduce the soup.

Ingredients: Pork belly kg.

Seasoning: 50 grams of cooked oil, 120 grams of sugar, 15 grams of salt, 100 grams of cooking wine (red wine can be used), 25 grams of ginger, 50 grams of green onions.

Directions: 1) Scrape the pork rind, roast and color it over a fire, then put it in warm water and scrub it well, and cut it into 3 cm square pieces. Green onion and ginger pat loose.

(2) Heat the pot with cooked oil and brush the spoon, put in 50 grams of white sugar to sand into a sugar color, when the sugar is fried until light red and bubbles, put the green onion, ginger and meat pieces into the pot together, fry until six mature, then cook in cooking wine, fry for another 5 minutes, add water to soak the meat pieces, then add sugar and salt, stew the meat over low heat, skim off the oil slick.

Characteristics: ruddy color, sweet and salty taste, not greasy to eat.

Cut the bought pork belly (that is, the kind of lean meat and fat that used to be layered) into 1 cm square (regardless of thickness, just length and width);

2. Put oil in the pot (put more), add a spoonful of sugar (white sugar can also be put more) after heating, and fry until the paste is made (at this time, the pot should be smoking, don't be afraid). Pour in the chopped meat and seasonings (thick slices of ginger, cloves (do not crumble) garlic, cinnamon, dried chilies, star anise, orange peel (not tangerine peel)) and stir-fry over high heat for 3 minutes, when the meat turns dark red;

3. Add an appropriate amount of salt, a spoonful of dark soy sauce, 1 5 tablespoons of vinegar, half a spoon of sugar, 2 tablespoons of cooking wine, half a spoon of chicken essence, clear soup (cold water is also acceptable) until the meat is submerged 3 mm, and boil over high heat (it begins to be fragrant);

4. Pour it into a stew pot and boil for 1 and a half hours, at this time the soup should be small and viscous (if there is too much soup, you can collect the soup on high heat, but you have to stand by and watch), add green peppers (not very fat kind of bell peppers), you can add some coriander, then taste salty, and simmer for another 3 minutes.

5. Serve the dish before the saliva drips into the pot, and secretly eat another piece without others knowing.

The second type of braised pork can be said to be a common dish, and the method is definitely different in different places and different people. I just came out and offered a dish of braised pork to explain to all the gluttonous brothers and sisters.

When buying meat, you must buy pork belly with skin, fat meat and lean meat basically account for half, and you must bring pork skin, otherwise you don't do it at all.

Wash the meat and cut it into cubes, 2 cm square, do not blanch with water, pour an appropriate amount of oil directly into the pot (I use peanut oil), put the meat into the pot after the oil is hot, and fry! The process of frying is indispensable, one is to remove the lard * from the fatty meat, which is not greasy to eat, and the other is to increase the flavor of the meat (personal experience.........The fire should not be too violent), fry until the appearance of the meat is somewhat golden, stop the fire, remove the meat, and pour out the oil.

Another pot, pour an appropriate amount of oil, put in green onions, ginger, peppercorns and stir-fry, especially remind that the garlic should be enlarged, slightly patted, peeled, no need to cut, put in the whole, at least one head, stir-fry together until fragrant, and then it is very important - don't forget to put sugar! Rock sugar is the best, white sugar is also OK, at least 1 tablespoon, (I put 2 spoons,) don't be afraid to put too much, the meat is like sugar. Then pour in the soy sauce, not too much.

Be quick, or the sugar will be mushy.

After boiling the juice, pour in the fried meat, stir-fry, pour in water (bone broth is the best, unfortunately I don't have time to boil), and then - on the pressure cooker! (If you have time, or don't have a pressure cooker, simmer slowly, at least for an hour, the more rotten, the better, and don't forget to add water in the meantime). The water in the pressure cooker can be slightly submerged with the meat, add salt, increase the ingredients, boil over high heat, cover and simmer for 25 minutes, stop the fire and cool naturally, open the lid after no pressure, and then collect the juice, after the juice is thick, add a little monosodium glutamate, stop the fire and get out of the pot, fragrant.